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US 5,225,220 AGranted
Process for preparing low fat cheese products
AssigneeAlpine Lace Brands, Inc.
InventorAly Gamay
Life of this patent
Estimating the term…
Abstract
A low fat cheese product is prepared by mixing liquid milk with carrageenan and a lactic acid producer to prepare a cheese formulation solution which is coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.
Claims23
A method for the manufacture of a low fat cheese starting material for manufacturing process cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) mixing carrageenan and a lactic acid producing culture with said starting liquid milk thereby forming a starting cheese formulation solution;
- (c) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface are of said curd in said whey solution, achieving a pH of about 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said cheese starting material having a fat content arising from the fat content of said starting liquid milk.
4 more elements
A method of manufacturing a low fat process cheese product, comprising the steps of:
- (a) manufacturing a low fat natural cheese product having less than 3% fat by adding clotting enzyme means to a starting milk solution to form a curd in a whey solution, cutting said curd, achieving a pH of about 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (b) adding a carrageenan to said natural cheese product;
- and
- (c) cooking said natural cheese product and added carrageenan at a temperature sufficient to melt said natural cheese product thereby forming said low fat process cheese product.
1 more element
A method for the manufacture of a low fat natural cheese product suitable for process cheese manufacturing, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) adding carrageenan and a lactic acid producing cheese culture to said starting liquid mile thereby forming a starting cheese formulation solution;
- (c) reacting said cheese formulation solution with clotting enzyme means and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting and then cooking said curd at an elevated temperature less than 49.degree. C. and at a pH of about 4.7-5.5 and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said low fat natural cheese product having a fat content arising from the fat content of said starting liquid milk.
4 more elements
A method of manufacturing a real process cheese product, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) adding a lactic producing culture to said starting liquid milk thereby forming a starting cheese formulation solution;
- (c) reacting said cheese formulation solution with clotting enzyme means to coagulate said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface are of said curd in said whey solution, achieving a pH between about 4.7 and 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- (f) ripening said curd to form a natural cheese product having a fat content arising from the fat content of said starting liquid milk;
- (g) adding a carrageenan to said natural cheese product;
- and then
- (h) cooking said natural cheese product at a temperature sufficient to melt said natural cheese product thereby forming said real process cheese product.
6 more elements
A method of manufacturing a low fat process cheese product, comprising the steps of:
- (a) manufacturing a low fat natural cheese product having less than 3% fat by adding clotting enzyme means to a starting milk solution to form a curd in a whey solution, cutting said curd, achieving a pH range of about 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (b) adding a stabilizer to said natural cheese product;
- and then
- (c) cooking said natural cheese product and added stabilizer above a temperature sufficient to melt said natural cheese product thereby forming said low fat process cheese product.
1 more element
A method for the manufacture of a low fat cheese starting material for manufacturing process cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) mixing a stabilizer and a lactic acid producing culture with said starting liquid milk thereby forming a starting cheese formulation solution;
- (c) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH of about 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said cheese starting material having a fat content arising from the fat content of said starting liquid milk.
4 more elements
Dependencies are inferred from the claim text.